Black tea sponge cake

Black tea sponge cake

Introduction:

"I usually make Qifeng cake. This time I'm going to make a six inch sponge cake for a change. It's not bad. It's a success at one time. As far as I'm concerned, I still like Qifeng, and the sponge is good, but the taste is thicker than Qifeng."

Production steps:

Step 1: prepare milk powder, low powder, egg, white vinegar, black tea, corn oil and sugar

Step 2: beat the eggs into the basin, put the basin in warm water of about 50 degrees, add a few drops of vinegar and beat with the egg beater

Step 3: add low powder twice, mix 2 times, add milk powder, black tea, corn oil, cut and mix well

Step 4: pour into the mold and shake off the bubbles

Step 5: preheat the oven at 120 ℃ for 5 minutes, put the cake paste into the oven at 120 ℃ for 50 minutes, and then at 150 ℃ for 20 minutes

Step 6: release

Materials required:

Eggs: 2

Low powder: 50g

Corn oil: 25g

Black tea: 30g

White vinegar: a few drops

Milk powder: 7g

Sugar: 30g

Note: the cake out of the oven must be upside down on the baking net. When it's cool enough, the whole egg will be sent out. Take a bath in hot water of about 50 degrees. Use the egg beater to quickly send the egg liquid (about 20 minutes). When you lift the egg beater, the egg paste will not disappear immediately. My oven is relatively small, so you can bake it at low temperature according to your oven temperature adjust

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet